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Epic Stuffed Jalapenos

Barry's picture
Submitted by Barry
on August 4, 2009 - 8:11pm

Recipe By: Rock and Roll Recipes
Serving Size: 10

Ingredients:

25 whole Jalapenos, Cored and seeded
2 bricks Cream Cheese
2-4 Tablespoons Favorite Spice, Adjusted to your taste

Directions:

Hey everyone. This Rock and Roll Summer Camp recipe is one of the
easiest you can possibly make. It is best over a nice charcoal grill in
the summer while drinking a cold one. Here is what you do:

Core and seed the jalapenos. In a separate bowl mix the cream cheese with some of your favorite spice. I typically use just a bit of Italian seasoning. Then stuff the peppers almost to the top with the cream cheese. Don't overfill because it just expands on the grill and goes everywhere.

Now for the grilling. There is a great contraption that I found at a
Bass Pro Shop that is made for grilling jalapenos. It is a little metal
stand with holes in it that keep the jalapenos upright while grilling.
I highly recommend this.

Place the jalapenos on a medium to medium high grill for approximately
10-15 minutes. You want the skin to be slightly blackened and the tops of the peppers where the cheese is nicely browned.

Thats it...... and they taste awesome. Enjoy these at your next Epic
BBQ. Peace, Love, and Cold Beer Everyone.

Comments

Shinedown Fan_6's picture

November 4, 2009 - 5:28pm — Shinedown Fan_6
Submitted By: Lori These are delicious! A friend of mine makes these pretty often. He calls his "armadillo eggs"..haha. We wrap ours with bacon and seal them w/toothpicks then cook them on the grill or oven. They are mighty tasty!!!!....I definitely need to check out the Bass Pro contraption. Peace, Love, & MANY cold beers back at ya!
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October 31, 2009 - 6:19pm — Shinedown Fan_6
Submitted By: Carter L. Barry that recipe sounds awesome dude.I gotta go to the store and make that!!!!! I just wanted to thank you for the music you create and the rhythems u make dude. I think my favorite is lacerated. I can finally afford a VIP meet and greet ticket, at the house of blues in chicago,and i was gonna fly out with my family from D.C. to see you guys.But, u have to be seventeen to get in.Im to young. Im upset but as long as you guys are making music and putting out great shows ill be happy, Salante, Carter, P.S. have u considered touring with pearl jam....
Shinedown Fan_6's picture

October 20, 2009 - 9:43am — Shinedown Fan_6
Submitted By: Amanda that sounds full of yumness! I'd have to get one of my friends to make it for me, since I don't do so well with stoves or anything to do with cooking. and a beer with that sounds great! Tonight will be good:)
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October 12, 2009 - 8:36pm — Shinedown Fan_6
Submitted By: perri :) YUM! sounds so good! gonna go make them right now! :)
Shinedown Fan_6's picture

October 9, 2009 - 9:42am — Shinedown Fan_6
Submitted By: Sagg4Ever Ah your recipe sounds great. I will definately try those. I wanted to share a recipe that a home health patient of mine gave well over 10 years ago. She was an elderly lady that I am sure must have passed away by now but she loved her cornbread and had won a Martha White contest with this recipe. She had the "Contest Winner" certificate framed by her bed. I have eat a whole lot of cornbread in my Southern days but I have NEVER had any like hers: Ingredients: 1 1/2 cups Martha White self rising corn meal 1 1/4 cups of Buttermilk 2 eggs 2 tablespoons of REAL Mayonaise (no miracle whip) 2 tablespoons of sugar 2 tablespoons of self rising flour Approx 1/4 cup of cooking oil (give or take a little) Mix all the ingredients EXCEPT the oil. Preheat oven to 375 degrees. Place cooking oil in 12 inch cast iron skillet and place in preheated oven. Let it get very hot. (not smokin' now)LOL! Pour almost all of the HOT oil in with the premixed ingredients and stir. Leave some oil in the skillet (enough to just cover the bottom) Pour batter in skillet and cook approx 35-40 minutes. You will know it is done when you can stick a fork in the middle and it comes out clean. Should not be dry at all. Good with anything. Great with white beans or chili. Jill/Sagg4Ever Enjoy!
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October 3, 2009 - 12:57am — Shinedown Fan_6
Submitted By: Daisy The show at Kimmel tonight Rocked! I had so much fun! Thanks for coming out here!
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October 2, 2009 - 5:55pm — Shinedown Fan_6
Submitted By: wendy Hey Barry! My friend James Smith, who is the drummer for "Betty Ford Dropouts" met you recently!!! Shinedown is awesome!!! I would love to meet the band at your concert in Nashville Tennessee on October 23rd!! It would "ROCK" my world!!!!
Shinedown Fan_6's picture

September 30, 2009 - 4:22pm — Shinedown Fan_6
Submitted By: Jehrid Hale Wow, these seem amazing! I'm definitely going to make these. Barry, are you a food guru? If you love to get recipes or anything my dad and I have a great beer-brat recipe that we kind of came up with from scratch and they are AMAZING! Plus they are also great with a cold beer on a sunny day or even thunderstorms just relaxing listening to the weather
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September 23, 2009 - 4:27am — Shinedown Fan_6
Submitted By: Jasin Fucking Todd glad to see your happy bro...sux about my madness there for a bit, but i think you realize i wasn't the only one to blame, but i shut my mouth and took it like a man. Its just SO GREAT TO HEAR FROM YOU ALL THE TIME!!!! I love our long heart to hearts about life and how im doing in MY life...seen Loli a few times @ the Fresh Market...love love love that place and she told me you seem happy, so im happy...She has my cell #, TRY IT SOMEDAY, WE SPENT 7-8 years together, 1 kinda bad one shouldn't have had the reaction it did. I do Love you and hope your health is holding up...peace my Bear
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September 21, 2009 - 1:48am — Shinedown Fan_6
Submitted By: Kim This sounds awesome! I love it that you share your recipes here. It's always fun to try new things!
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September 10, 2009 - 8:49pm — Shinedown Fan_6
Submitted By: Scott Barry, Last night up in Baltimore, MD at the BWI Hilton, you gave my wife (crazy blonde that asked you 7 times if you were really the drummer) an autograph a little after midnight. I wanted to say thank-you, as I have been a fan of Shinedown for years. I'm a Floridian from Tampa and I was stationed in Jacksonville from 2000-2006. I listened to Planet Radio 93.3 (then) 107.3 (now) everyday and so Shinedown as well. I just recently saw you guys perform on July 9th at Merriwether Post Pavilion in Columbie,MD with Staind, Chevelle, and Hailstorm. It was a great show! I also appreciate you giving thanks to all men and women of the US Armed Services, as an active duty service member , it means alot. Keep rocking and I look forward to the next show. Thank-you, Scott Y.
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August 25, 2009 - 2:59pm — Shinedown Fan_6
Submitted By: David Barry, As promised, my recipe for German Potato Salad. I am use to cooking for large groups and my recipes are in memory, I have tried my best to translate this to usable text, I hope that this is understandable, if you have any questions, my email should have came with this post. Please email if you need to, and PLEASE send me a good dirty rice recipe… P.S. - I will be in Tulsa on October 10 for your show at the Tulsa State Fair… I am willing to throw down on October Fest, if there is any interest email me, I will help pay and cook!!!! ----------------------------------------------- Baking Potatoes (for different flavors use New (Red) Potatoes) Thick Bacon (you can also sub maple flavored bacon instead of sugar) Valdez Onion (best to use these, some use green onion, but that is nasty for this….) Pepper/Salt Sugar Apple Cider Vinegar (very important to use this vinegar or it will not taste right…) Here is the math for making this: 4 cups Potato = ¼ cup Vinegar + ¼ cup bacon fat or grease + ½ cup bacon + ½ cup onion + pinch sugar + pinch pepper/salt + add water and baking soda as needed to thicken(1/3 cup water for this). Peel and dice potatoes to a good size (not to small or you will make mashed German Potato Salad.) Boil until tender, but still firm. Drain the water and allow time to cool, to room temperature if possible. Dice up the bacon and cook until crisp, but not burnt, you will need to use the bacon grease which you will drain from it after cooking. In a soup pan, add onion, sugar, and vinegar into the bacon grease, apply water, baking soda and cook over med heat until thickened. Should almost have the texture of gravy. Add potatoes and bacon, stir and for extra flavor add pepper and salt. (more salt than pepper and in fact you can leave the salt out altogether and still have a great taste.) You will want to let simmer and stir for about an hour or more to yield the b
Shinedown Fan_6's picture

August 23, 2009 - 3:02am — Shinedown Fan_6
Submitted By: Martha Yokel Same recipe wrapped in bacon is awesome...I have friend at work whose husband grills them for parties..he said to be syre and get the seeds out or they are HOI HOT HOT
Shinedown Fan_6's picture

August 16, 2009 - 10:17am — Shinedown Fan_6
Submitted By: mend Thanks for coming to Lubbock, Texas. You guys are so amazing.
Shinedown Fan_6's picture

August 9, 2009 - 6:24pm — Shinedown Fan_6
Submitted By: Rick Trevino Gotta wrap bacon around that and a little woercestershire! And a Modelo!
Shinedown Fan_6's picture

August 5, 2009 - 10:00am — Shinedown Fan_6
Submitted By: steve a i do them the same way but with sausage in them to....awesome.... with a cold beer...
Shinedown Fan_6's picture

August 4, 2009 - 3:57pm — Shinedown Fan_6
Submitted By: David Thanks man, love stuffed peppers!!!!!

Blog News

  • Barry's picture
    Epic Stuffed Jalapenos
    August 04, 2009
    Posted by :
    Barry

    Recipe By: Rock and Roll Recipes
    Serving Size: 10

    Ingredients:

    25 whole Jalapenos, Cored and seeded
    2 bricks Cream Cheese
    2-4 Tablespoons Favorite Spice, Adjusted to your taste

    Directions:

    Hey everyone. This Rock and Roll Summer Camp recipe is one of the
    easiest you can possibly make. It is best over a nice charcoal grill in
    the summer while drinking a cold one. Here is what you do:

    Core and seed the jalapenos. In a separate bowl mix the cream cheese with some of your favorite spice. I typically use just a bit of Italian seasoning. Then stuff the peppers almost to the top with the cream cheese. Don't overfill because it just expands on the grill and goes everywhere.

    Now for the grilling. There is a great contraption that I found at a
    Bass Pro Shop that is made for grilling jalapenos. It is a little metal
    stand with holes in it that keep the jalapenos upright while grilling.
    I highly recommend this.

    Place the jalapenos on a medium to medium high grill for approximately
    10-15 minutes. You want the skin to be slightly blackened and the tops of the peppers where the cheese is nicely browned.

    Thats it...... and they taste awesome. Enjoy these at your next Epic
    BBQ. Peace, Love, and Cold Beer Everyone.

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